Pumpkin and chocolate cake

You only need 2 ingredients to make a creamy cake in no-time!

INGREDIENTS

• ½ pumpkin;
• 250 g (1 cup) dark chocolate.

METHOD

1. Preheat the oven to 200°C/400°F.

2. Cover half of the pumpkin with parchment and bake for 40 minutes or until soft.

3. Leave the pumpkin to cool down, then remove the pulp from the skin. You’ll need 250 g of pulp, which you have to blend until smooth.

4. Combine pumpkin puree with melted chocolate. Transfer the cake mixture to a greased 16 cm baking pan and bake for 30-40 minutes at 170C/340F. Let cool down completely before serving.